ホタテガイ貝柱の硬化に与える貯蔵温度の影響 Effects of Storage Temperature on the Rigor of Scallop Adductor Muscle
Changes in the frequency of rigor, breaking strength, and ATP related compounds were fol-lowed in the adductor muscle of scallop during storage at 5, 0 and -3°C. The rigor of adductor muscle occurred rapidly as the storage temperature was lowered. The frequency of rigor reached 100% after 6 days at 0 and 5°C, and after 4 days at -3°C, respectively. Therefore, storage of scallop adductor muscle at -3°C was impertinent. In the adductor muscle in rigor, breaking strength and pH were low and K value was high, compared with normal adductor muscle. It was observed that the rigor occurred, when K value increased over 20% and pH decreased below 6.5. From these results K value and pH are suitable indices to evaluate the quality of scallop adductor muscle.
日本水産学会誌 63(4), 621-626, 1997-07-15